Pineapple Truffles

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 420, total fat 20 G., saturated fats 9 G., proteins 4 G., carbohydrates 57 G., fiber 2 G., cholesterol 22 mg, sodium 280 mg, sugar 17 G.

These adorable truffles are made not from chocolate, but from sponge cake (almost like cake pops!) and are filled with the delicious tropical flavor of coconut and pineapple. For this recipe, use store-bought pound cake and some ready-made frosting, and you can get straight to the fun part: decorating!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pound butter cake weighing 300g.
0.5 cups unsweetened finely shredded coconut
1/3 cup vanilla glaze
2 tbsp. l. pineapple juice
0.5 tsp coconut extract
450 g of yellow Candy Melts
6 tsp. coconut oil
5 green licorice ropes, such as Twizzlers
Special equipment: a small pastry bag with a small round tip

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cupcake, coconut flakes, cream, Pineapple juice, licorice candies, coconut extract

Cooking the dish according to the recipe:

Line 2 baking sheets with parchment and place a wire rack on top of one. Set aside.
Crumble the cake in a large bowl. Add the coconut flakes, frosting, pineapple juice, and coconut extract and mix with your hands until smooth.

Using wet hands or gloves, scoop out 90 grams of the mixture and shape it into a tight egg shape (approximately 5 cm high and 4 cm wide). Place it upright on a rack on a baking sheet. Form 10 of these shapes.
Place 280g of meltable candies and 140g of coconut oil in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the candies and coconut oil are smooth, about 3 minutes.
Drizzle the glaze over the truffles, completely covering them. Once the glaze has set, dip a small offset spatula in hot water, wipe it around, and slide it under each truffle to loosen it from the rack. Transfer to a lined baking sheet. Freeze while you continue cooking.
Place 110g of candy melts and 3/4 cup coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Transfer to a small pastry bag fitted with a small round tip.
Place the truffles on their sides with the bottom facing you. Pipe icing from the bag diagonally in a mesh pattern onto the surface of each truffle. By the time you've decorated the last candy, the first one should be slightly dry. Flip them over and decorate the other side in the same way. Stand each truffle upright and place it in the freezer.
Cut green licorice ropes into 2cm long sticks. Trim each strand so they are joined at the base and look like pineapple leaves.
Place the remaining 60 grams of melted candy and 1/4 cup coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth, about 1 minute. Dip the leaves into the melted glaze and press them onto the pineapples. Freeze until completely set, about 2 minutes.